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Recipe

Roasted Pork Loin with Maple-Mustard Crust

Scott Phillips

Servings:四个作为主菜,有足够的剩菜来制作所有剩余的菜肴。

Leave some fat on the outside of the pork because it browns beautifully and bastes the roast. For the juciest results, let the pork sit in the brine for at least 8 hours but preferably 16 to 18 hours. You can scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan.

这道菜的重点是在一个特别的夜晚,有充足的剩菜,用猪里脊肉提供猪里脊肉,以制作像Grilled Roast Pork Cubano Sandwiches,Chinese Pork & Mushroom Wraps, 和New Mexican Pork & Green Chile Stew.

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For the Brine:

  • 8 cups cold apple cider or juice
  • 3/4 cup kosher salt
  • 1/4杯浅红糖
  • 2个丁香大蒜,被砸碎
  • 3 sprigs fresh thyme
  • One 4-lb. boneless pork loin roast (or two 2-lb. loins), trimmed only if it has a thick layer of fat

烤:

  • 1/4 cup maple syrup
  • 3 Tbs. whole-grain Dijon mustard
  • 2 tsp. chopped fresh thyme
  • 3/4 tsp. freshly ground black pepper; more to taste
  • 1 large fennel bulb or 2 small bulbs, quartered, cored, and thinly sliced
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
  • 1汤匙。橄榄油
  • 1/2茶匙。犹太盐

Nutritional Information

  • Nutritional Sample Size based on 5.6-oz. serving
  • Calories (kcal) : 570
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • 饱和脂肪(G):8
  • Polyunsaturated Fat (g): 2
  • 单不饱和脂肪(G):11
  • 胆固醇(MG):170
  • Sodium (mg): 1250
  • Carbohydrates (g): 25
  • Fiber (g): 3
  • Protein (g): 62

准备

Brine the pork:

  • 将2杯苹果酒或果汁与盐,红糖,大蒜和百里香混合在3至4夸脱的锅中,然后用高火煮沸,搅拌,使盐和糖溶解约3分钟。加入剩余的苹果酒或果汁,然后冷却到室温。转移到大容器中,加入猪肉,盖子和冷藏至少8小时,最多18小时。

Roast the pork:

  • Position a rack in the center of the oven and heat the oven to 450°F. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain the pork and pat dry with paper towels. Brush the pork all over with the mustard mixture.
  • In a medium bowl, toss the fennel and apple with the oil, salt, and a few generous grinds of pepper. Scatter the mixture in the bottom of a large roasting pan (large enough to hold the pork with a couple of inches of space around the perimeter). Put the pork, fat side up, on top of the fennel and apples. Roast the pork until the crust just starts to brown, about 15 minutes. Reduce the heat to 350°F and continue cooking until an instant-read thermometer inserted into the thickest part of the loin registers 145°F, 30 to 50 minutes more.
  • 静置10分钟,然后将四分之一切成三分之一的猪肉。食用,上面放上茴香,苹果和果汁。让剩余的猪肉冷却至室温,用箔纸充分包裹,然后冷藏长达5天。

Serve withClassic Roasted Potatoesand an芝麻菜和茴香沙拉.

评论

Rate or Review

评论(22个评论)

  • maria_das_neves|04/19/2020

    I've been making this roast since it first appeared in Fine Cooking and, together with 1) Israeli Couscous with Saffron, Toasted Pine Nuts, & Currants, and 2) Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon, has become our de facto Easter meal. While I tweaked it a little by substituting honey for the maple syrup (the honey is thicker and adheres better to the roast to create a delectable crust), it never disappoints and has become a favorite meal. My family loves it and my daughter loves the leftovers.

  • WtMtn cook|02/26/2017

    Disappointed. Did not crust over. Lacked flavor in spite of 16 hr. marinating. Recipe did not specify how thin to slice fennel. My 1/8" thick slices were hard. Pulling pork roast @ 145? resulted in overcooked meat--no pink at all (my thermometer is a very accurate Thermapen). The final internal temp after resting was over 150 degrees. If I try this recipe again I will pan sear for browning, then add glaze. Bake @ 450-475 for 10 minutes, then @ 325 and pull roast between 130 and 135 degrees.

  • jilliebean|2015年12月20日

    Absolutely perfect. I was hesitant to add the entire 3/4 cup of salt fearing it would be too salty. It was not. This recipe is perfect when entertaining. I serve it with warmed American Spoon Winter Compote. It is the perfect accompaniment.

  • nickyjs|09/14/2015

    Absolutely delicious

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